Curriculum Design and Instruction To Teach

The Principles Of Food, Beverage, and Labor

Cost Control: Food Control: Menu Engineering

and Analysis:


Author: Charles Hayes:



Special Features Include:

Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:


Topics Include:


* Introduction:

A. Menu Engineering and Analysis:

1. Menu Engineering:

2. Menu Analysis:

3. Using 100 Percent Of The Average

for Number Sold:

4. Subjecti Essentials:

5. Summary:

* STATE OF THE ART CURRICULUM DESIGN:

* NEW:

* BIBLIOGRAPHICAL REFERENCES & INDEX:

* ILLUSTRATIONS:

* COLOR PHOTOS:

* PAPERBACK:

* TRANSPARENT FRONT PAGE:

* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:

* BINDED: BLACK-WHITE-RED OR BLUE COIL:

* 75 WHITE PAGES: 8x11"

* ALLOW 10 TO 14 DAYS TO RECEIVE ITEM: